Onigiri will keep for several hours at room temperature and are often prepared in the morning for lunch.
#Oni sushi how to#
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt How to store onigiri Now comes the fun part: She rotates the rice as she presses it gently until she forms a rough triangle. Then Tomioka places a clump of warm rice in one palm and cups it with the other-like she is making a snowball.ģ. Tomioka dabs some water onto her (impeccably clean!) hands (she explains that the water keeps the sticky rice from sticking too aggressively) and rubs them with a small pinch of salt (just enough, she says, to slightly season your onigiri).Ģ. Start by preparing two small bowls: one filled with water and the other with some good quality salt. So how does one make onigiri? Michiko Tomioka, New Jersey–based educator and recipe developer, walked me through the classic way. While the best rice for onigiri is freshly steamed from the rice cooker and so hot as to hurt a little, Tomioka suggests that you may also cool it slightly before forming.ġ. Hatsushima uses short-grain brown rice at Rice & Miso, and you can experiment with any combination of grains and beans (sekihan, which includes mochi rice and adzuki beans, is a classic onigiri base) as long as there is enough glutinous rice for everything to cohere. There is also no need to use plain white rice.
Onigiri also adapt to local tastes as they move abroad, with Hawaii’s Spam musubi being one of the more well known variants.Īside from customizing your onigiri with fillings, the rice itself can be seasoned with flavorings like sesame seeds and wakame prior to being shaped. Konbini (convenience stores) and grocery stores throughout Japan offer an ever-changing roster of onigiri fillings like roast pork or with a base of egg fried rice. Okochi notes that she has seen onigiri with fillings like sausage, bacon, corn, kimchi, and eggs. While classics remain classics for a reason, there is no need to limit yourself to traditional onigiri fillings. Watanabe and Trifot also feature a tuna mayo onigiri recipe in their 2022 book, Onigiri. Indeed, tuna mayo is a bestseller at Rice & Miso, while Paris-based Ai Watanabe and Samuel Trifot sell this variation at their onigiri shop, Gili-Gili. Tuna mayo (canned tuna with mayonnaise) is a more recent addition to this lineup that captures how perfectly an onigiri recipe can meld with more Western tastes. bonito flakes, with soy sauce), kombu tsukudani (sweet and savory kelp simmered with soy sauce and mirin), and tarako (salted cod roe) are all well-loved variations. Umeboshi (salted plum), okaka (katsuobushi, a.k.a. In addition to salmon (usually salted and grilled), there are a number of other classic onigiri flavors to know.
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